As Japan's first* GSTC-certified guesthouse, we are taking a new step forward.

Country Inn Milky House has become the first guesthouse in Japan* to receive the international sustainable tourism certification "GSTC certification" after being reviewed by Control Union, a GSTC-accredited certification body.

GSTC (Global Sustainable Tourism Council) is an international organization that sets international standards for sustainable travel and tourism. GSTC certification is a global sustainability certification that indicates that an accommodation facility's efforts have been reviewed and certified by a third-party organization based on criteria such as environmental protection, contribution to local communities, respect for local culture, and sustainable management.

Since its founding in 1980, our hotel has grown with the support of Niseko's rich nature and local community. We continue to create accommodations that are considerate of the environment and the local community, through measures such as insulation renovations, the introduction of energy-saving and water-saving equipment, waste reduction, active use of local ingredients, collaboration with local businesses, and the installation of EV charging facilities.

Furthermore, we value providing guests with a stay that allows them to experience Niseko's nature, food culture, history, and connections with its people, and we also introduce our guests to the efforts we are making to protect the local culture and natural environment.
This certification is a recognition of the efforts we have accumulated over the past 46 years in light of international standards, and it has also given us an opportunity to re-examine "the values that will be required of accommodations in the future." As a small, family-run inn, the path to certification was by no means easy, but through that process, we were able to deepen our understanding of how to create a sustainable accommodation.

We hope that the criteria for choosing accommodation will gradually broaden beyond just location, price, cuisine, and hot springs to include considerations for the environment, connections with the local community, and responsibility for the future. We also hope that these initiatives will spread to accommodations throughout Japan, leading to the further development of tourism that values local communities and nature.

As Japan's first* GSTC-certified guesthouse, we will continue to make improvements to pass on the natural beauty and charm of Niseko to future generations, providing a safe and high-quality accommodation experience.

Authentication information

Certification name: GSTC Certification
Certification body: Control Union
Certified facility: Country Inn Milky House
Operating Company: Niseko Milkies Co., Ltd. Validity Period: June 11, 2026 - June 10, 2029 Certificate Number: C 908459 GSTC HACU250344

*This is the first certification for a guesthouse in Japan, based on verification by the GSTC certification body.

Country Inn Milky House has been awarded the "KAYAK Travel Awards 2025," selected by the global travel search site KAYAK.

This award recognizes accommodations that consistently receive high satisfaction ratings based on actual guest reviews submitted to KAYAK and Booking.com.
Award-winning facilities are selected based on criteria such as an overall rating of 8.0 or higher and 20 or more reviews, ensuring that they consistently receive high ratings from guests who have actually stayed there.
This award is all thanks to everyone who regularly uses Milky House. We are deeply grateful for the warm comments and valuable feedback you have shared with us.
We will continue to strive to provide warm hospitality, homemade meals, and a comfortable accommodation environment so that you can truly enjoy your stay in Niseko.
We look forward to your continued patronage of Country Inn Milky House.

Sustainability goals
Sustainability Goals

April 27, 2026 Masahiro Nishio Niseko Milkies Co., Ltd.
Country Inn Milky House

At Country Inn Milky House, based on our sustainability policy, we are committed to the following goals while valuing Niseko's natural environment, local community, and working environment.
At Country Inn Milky House, based on our Sustainability Policy, we are working toward the following goals while valuing Niseko's natural environment, local community, and workplace well-being.

1. Reduction of environmental impact
1.Reducing Environmental Impact
Based on our experience from April 2025 to March 2026, our facility has confirmed an annual greenhouse gas emission of approximately 53 tons of CO2 from the use of electricity, LPG, kerosene, diesel fuel, and gasoline.
Going forward, we will use this emission level as a benchmark to implement phased reductions and transition to renewable energy.
Based on our records from April 2025to March 2026, our annual greenhouse gas emissions from electricity, LPG, kerosene, diesel, and gasoline were approximately 53 t-CO2. We will use this as our baseline and work toward phased reductions and a transition to renewable energy.
short term goals
Short-Term Goals
We aim to reduce electricity consumption by 3% compared to the previous year.
We aim to reduce electricity consumption by 3% year-on-year.
We aim to reduce water usage by 3% compared to the previous year.
We aim to reduce water consumption by 3% year-on-year.
We aim to reduce the amount of combustible waste generated by 5% compared to the previous year.
We aim to reduce combustible waste by 5% year-on-year.
We aim to reduce food waste by 10% compared to the previous year.
We aim to reduce food waste by 10% year-on-year.
We record the usage of heating, hot water, and vehicle fuel, and identify major sources of CO2 emissions annually.
We will record fuel use for heating, hot water, and vehicles, and review our main sources of CO2 emissions each year.

2. Long-term goals for decarbonization and zero emissions
2. Long-Term Goals Toward Decarbonization and Zero Emissions
Country Inn Milky House aims to achieve net-zero emissions, including carbon offsetting, by 2030, and to achieve zero emissions without relying on carbon offsetting by 2035.
Country Inn Milky House aims to achieve net zero emissions, including carbon offsetting, by 2030, and to achieve zero emissions without relying on carbon offsetting by 2035.
2030 Target: Net-zero emissions, including carbon offsetting.
2030 Target: Net Zero Emissions Including Carbon Offsetting
By 2030, we aim to achieve net-zero emissions by making efforts to reduce CO2 emissions associated with our facility's business activities and offsetting any remaining emissions with certified carbon credits.
By 2030, we aim to reduce CO2 emissions from our business activities as much as possible and offset remaining emissions through certified carbon credits or equivalent schemes, achieving net zero emissions.
From 2026 onward, we will promote the switch to electricity plans with zero emissions or derived from renewable energy, thereby reducing CO2 emissions from electricity.
From 2026 onward, we will work to switch to an electricity plan with a zero-emission factor or renewable energy-based electricity in order to reduce CO2 emissions from electricity use.
When replacing kerosene boilers or existing equipment, we prioritize considering electrification, increased efficiency, and the adoption of heat pumps.
When replacing kerosene boilers and existing equipment, we will prioritize electrification, higher efficiency, and heat pump systems.
For emissions of kerosene, diesel fuel, gasoline, LPG, etc., that will remain as of 2030, we will consider utilizing reliable carbon offsetting.
For remaining emissions from kerosene, diesel, gasoline, LPG, and other sources in 2030, we will consider the use of reliable carbon offsetting.
2035 Target: Zero emissions without relying on offsets
2035 Target: Zero Emissions Without Relying on Offsetting
By 2035, we aim to reduce CO2 emissions from facility operations themselves to as close to zero as possible, without relying on carbon offsetting.
By 2035, we aim to reduce CO2 emissions from our own operations as close to zero as possible, without relying on carbon offsetting.
We will gradually transition from kerosene boilers to electric hot water and heating systems, or commercial heat pumps, etc.
We will gradually transition from kerosene boilers to electric hot water and heating systems, including commercial heat pump systems where appropriate.
Regarding vehicles, we will prioritize considering EVs, PHEVs, and fuel-efficient vehicles when replacing them, aiming to reduce gasoline and diesel fuel consumption.
When replacing vehicles, we will prioritize EVs, PHEVs, and fuel-efficient vehicles in order to reduce gasoline and diesel use.
We will continue to reduce energy consumption by improving insulation performance, increasing the efficiency of equipment, and improving operations.
We will continue reducing total energy use through improved insulation, high-efficiency equipment, and operational improvements.

3. Sustainable purchasing
3. Sustainable Purchasing
We will actively promote the procurement of locally produced ingredients and products from local businesses.
We will actively increase procurement from local producers and businesses.
We will work to reduce the use of single-use products and individual packaging.
We will work to reduce disposable products and individual packaging.
We will prioritize the use of reusable, regenerative, and recyclable products.
We will prioritize reusable, renewable, and recyclable products.
When upgrading equipment, selection is made considering energy efficiency, durability, repairability, and environmental impact.
When replacing equipment, we will consider energy efficiency, durability, repairability, and environmental impact.

4. Consideration for the natural environment and local communities
4. Respect for Nature and the Local Community
We will continue our awareness campaigns to protect Niseko's natural environment and biodiversity.
We will continue awareness efforts to protect Niseko's natural environment and biodiversity.
We value local culture and initiatives to promote local production and consumption.
We will value local culture and local production for local consumption.
Indoor plants will be managed and disposed of appropriately to avoid impacting the local natural environment.
We will properly manage and dispose of indoor plants to prevent any impact on the local natural environment.

5. Human Rights, Working Environment, and Safety
5. Human Rights, Workplace, and Safety
We will maintain a fair and non-discriminatory workplace environment.
We will maintain a fair and non-discriminatory workplace.
We will take thorough measures to prevent exploitation and harassment.
We will strictly prevent exploitation and harassment.
We conduct staff training at least twice a year.
We will conduct staff training at least twice a year.
We conduct disaster prevention and safety drills at least once a year.
We will conduct safety and emergency drills at least once a year.

6. Continuous improvement and progress monitoring
6. Continuous Improvement and Progress Monitoring
We will review our progress toward achieving these targets annually, checking energy consumption, CO2 emissions, water usage, waste volume, food loss, and staff training implementation. We will revise our targets as needed and implement more effective improvement measures.
We review these goals every year by monitoring energy use, CO2 emissions, water consumption, waste generation, food waste, and staff training records. We evaluate our progress and revise our goals as necessary to implement more effective improvement measures.
Base year emissions
Baseline Emissions
Target period: April 2025 - March 2026
Baseline period: April 2025 – March 2026
Annual CO2 emissions: Approximately 53 t-CO2
Annual CO2 emissions: approximately 53 t-CO2
The main sources of emissions are kerosene, electricity, gasoline, diesel fuel, and LPG. Since emissions from kerosene and electricity are particularly large, we will focus on switching to renewable energy, electrifying hot water and heating equipment, and improving insulation performance going forward.
The main emission sources are kerosene, electricity, gasoline, diesel, and LPG. As kerosene and electricity account for a large share of total emissions, we will focus on switching to renewable electricity, electrifying hot water and heating systems, and improving insulation performance.

Hokkaido Prefectural Government "Hokkaido's Natural Parks | Precautions for Use"

Hangetsuko Lake Guide Map

Species Conservation Law

Conservation and management of wild birds and animals

Sustainability Policy
Sustainability Policy

Our company has established the following policies to build a long-term and sustainable management system: We will implement management (management plans) that maximize environmental, socioeconomic, and cultural benefits while minimizing all negative impacts.
We establish the following policy in order to build a long-term and sustainable management system. We will implement management plans designed to maximize benefits in environmental, socio-economic, and cultural aspects, while minimizing all negative impacts.

1. Environment
1. Environment
1) We will actively promote energy conservation and renewable energy, and strive for the effective use and reuse of resources.
We will actively promote energy conservation and the use of renewable energy, and strive for the effective use and reuse of resources.
2) In order to secure precious water resources, we will promote the implementation of measures and the introduction of equipment to reduce the amount of water used and to promote water reuse.
In order to conserve valuable water resources, we will implement measures and introduce equipment to reduce water consumption and promote water reuse.
3) We will take the lead in reducing waste and promoting separate collection. In addition to reducing plastic use and food waste, we will thoroughly separate waste and manage the amount of waste generated.
We will take the initiative in reducing waste and promoting proper waste separation and collection. We will also work to reduce plastic use and food waste, while ensuring thorough waste separation and monitoring the amount of waste generated.
4) We will work with local stakeholders to provide services and products that are environmentally friendly. When purchasing, we will prioritize products that can be reused, collected, or recycled.
In cooperation with local stakeholders, we will strive to provide services and products that are friendly to nature and the environment. In purchasing, we will prioritize products that can be reused, collected, or recycled.
5) We strive to create a clean and comfortable environment in all areas, both within the community and within the company.
We will strive to create a clean and comfortable environment in all areas of the local community and within our organization.

2. Society
2. Society
1) We will strive to foster solidarity and cooperation with the local community, conduct our business in a manner that respects local customs, culture, and traditions, and fulfill our responsibility for regional development.
We will seek solidarity and cooperation with the local community, conduct our business in a manner that respects local customs, culture, and ways of life, and fulfill our responsibility to contribute to regional development.
2) We aim to provide safe and user-friendly facilities and environments for all our customers, and will promote barrier-free access in both hardware and software aspects.
We will work to provide facilities and an environment that are safe and easy to use for all guests, and promote accessibility in both physical facilities and service operations.

3. Culture
3. Culture
1) We aim to actively support local cultural activities and become an important player in promoting local culture by utilizing our own business know-how, human resources, and other management resources.
We will actively support local cultural activities and aim to become an important contributor to the promotion of regional culture by making use of our management resources, including our business knowledge and human resources.

4. Economy
4.
1) We will actively source products from local businesses and strive to promote local production and consumption.
We will actively purchase from local businesses and strive to promote local production for local consumption.

5. Quality control
5. Quality Management
1) We source high-quality, safe, and reliable products, materials, and raw materials.
We will procure high-quality, safe, and reliable goods, products, and raw materials.

6. Human Rights
6. Human Rights
1) We will ensure a healthy workplace environment free from discrimination based on nationality, beliefs, place of origin, gender, religion, physical characteristics, etc., and strive to perform our duties with the aim of improving our skills and growing as individuals through our work.
We will ensure a healthy workplace environment where no one is discriminated against on the basis of nationality, belief, place of origin, gender, religion, physical characteristics, or any other attribute. We will strive to perform our duties in a way that enables employees to improve their abilities and grow as individuals through their work.
2) We respect human rights in our business activities, including the prohibition of forced labor and child labor, as well as the prohibition of discrimination and harassment.
We respect human rights in all business activities, including the prohibition of forced labor and child labor, as well as the prohibition of discrimination and harassment.

7. Hygiene management
7. Hygiene Management
1) We will establish a risk management department to ensure thorough measures such as food poisoning prevention, food safety and hygiene, allergy incident prevention, food labeling management, and pest control.
We will appoint a person responsible for risk management and ensure thorough measures for food poisoning prevention, food safety and hygiene, allergy accident prevention, food labeling management, and pest control.

8. Safety issues
8. Safety Issues
1) A risk management officer will be established to report on various safety management systems and to discuss responses to new risk events.
We will appoint a person responsible for risk management, report on various safety management systems, and discuss responses to newly identified risk events.

9. Crisis management
9. Crisis Management
1) We will establish a risk management team to prepare for earthquakes, fires, floods, heavy snow, power outages, water shortages, communication failures, infectious diseases, terrorism, and other emergencies, prioritizing the safety of our guests, employees, and the local community.
We will appoint a person responsible for risk management and, in preparation for emergencies such as earthquakes, fires, floods, heavy snowfall, power outages, water outages, communication failures, infectious diseases, terrorism, and other incidents, we will place the highest priority on ensuring the safety of guests, employees, and the local community.
2) In the event of a disaster such as an earthquake or fire, we will first confirm the safety of guests and staff, and, if necessary, guide them to a safe place, treat the injured, and contact the fire department, police, and other administrative agencies.
In the event of an earthquake, fire, or other disaster, we will first confirm the safety of guests and employees, and, when necessary, guide them to a safe location, respond to injured persons, and contact the fire department, police, and relevant public authorities.
3) In the event that heavy snow, blizzards, road closures, or suspension of public transportation affect the movement of guests, we will check traffic information, road conditions, and the operating status of buses, trains, and flights, and provide this information to guests as quickly as possible. If necessary, we will provide guidance on extending their stay, changing their departure time, confirming alternative transportation options, and ensuring their safety within the hotel.
In the event that heavy snowfall, snowstorms, road closures, or suspension of public transportation affects guests' travel plans, we will check traffic information, road conditions, and the operating status of buses, trains, flights, and other transportation, and provide information to guests as promptly as possible. When necessary, we will assist by providing guidance on extending stays, changing departure times, checking alternative transportation options, or waiting safely inside the facility.
4) During the winter months, in order to prevent accidents caused by snow accumulation, freezing, falling snow, poor visibility, etc., we will conduct safety checks on entrances, walkways, parking lots, etc., remove snow, implement anti-slip measures, and issue warnings.
During the winter season, to prevent accidents caused by snow accumulation, ice, falling snow, or poor visibility, we will check the safety of entrances, pathways, parking areas, and other relevant areas, carry out snow removal, implement anti-slip measures, and provide appropriate warnings.
5) To enable a swift response in emergencies such as fires, earthquakes, floods, and snowstorms, we will develop a manual that specifies evacuation routes, assembly points, initial response procedures, communication systems, emergency supplies, and methods for guiding guests.
We will prepare manuals covering evacuation routes, assembly points, initial response procedures, communication systems, emergency supplies, and methods for informing guests, so that we can promptly respond to emergencies such as fires, earthquakes, floods, and snow-related disasters.
6) We will regularly provide education and training to our employees on evacuation guidance, initial firefighting, reporting, safety checks, guidance for foreign guests, and providing traffic information during heavy snowfall.
We will provide regular education and training to employees on evacuation guidance, initial fire response, emergency reporting, safety confirmation, assistance for international guests, and providing transportation information during heavy snowfall.
7) Various manuals, evacuation routes, emergency supplies, contact lists, etc., will be regularly reviewed and improved as necessary.
We will regularly inspect and review emergency manuals, evacuation routes, emergency supplies, contact lists, and related procedures, and make improvements as necessary.

10. Regular review, evaluation, and reporting.
10.Regular Review, Evaluation, and Reporting
1) Management is a multi-year plan and will be reviewed regularly.
Our management plan is a multi-year plan and will be reviewed regularly.
2) Data-driven monitoring will be conducted for the above management items, and performance will be regularly evaluated. This will allow for progress management towards goals and, as necessary, lead to process reviews, problem identification, and improvements.
For the above management items, we will conduct data-driven monitoring and regularly evaluate performance. Through this process, we will manage progress toward our goals and, where necessary, review processes, identify issues, and implement improvements.
3) We will regularly report and disclose our goals and achievements.
We will regularly report and disclose our goals and results.

11. Employee participation and initiative
11. Employee Participation and Initiatives
This policy will be created primarily by management team members and employees.
This policy will be developed mainly by members of management and employees.
By conducting regular training sessions and surveys to listen to employee feedback and incorporate their ideas, we will create an environment where employees can empathize with the organization's goals and act proactively.
Through regular training and employee surveys, we will listen to employees' opinions and incorporate their ideas, thereby creating an environment in which employees can relate to the organization's goals and take proactive action.

12. Attached document
12. Related Appendices
In implementing this policy, please refer to the attached document below.
The following appendices shall be referred to in the implementation of this policy:
Equal Employment Opportunity Policy
Equal Employment Opportunity Policy
Exploitation and Harassment Prevention Policy
Policy on the Prevention of Exploitation and Harassment
Environmentally conscious purchasing policy
Environmentally Responsible Procurement Policy
Sustainable purchasing policy
Sustainable Purchasing Policy
Waste Management Plan
Waste Management Plan
Educational training records
Education and Training Records
Goal management sheet and achievement rate management data
Goal Management Sheet and Achievement Tracking Records
Related manuals, notices posted within the building, and public information materials.
Related Manuals, In-house Notices, and Communication Materials

Establishment date: April 27, 2026
Effective Date: April 27, 2025

Niseko Milkies Co., Ltd.
Niseko Milky's Co., Ltd.
Country Inn Milky House
Country Inn Milky House
Representative Director: Masahiro Nishio
Masahiro Nishi Hotel
Representative Director

Local Access Shuttle Bus Schedule

EnjoyRespectNiseko

Sustainability Annual Progress Report
Annual Sustainability Progress Report

Creation date: April 27, 2026 Target year: 2025 Target period: April 1, 2025 - March 31, 2026 Facility name: Country Inn Milky House
Operating company: Niseko Milkies Co., Ltd.

1. Overview Based on our sustainability policy, our embassy has set goals related to reducing environmental impact, contributing to local communities, sustainable purchasing, respecting human rights, and safety management, and is committed to continuous improvement.
Our long-term goal is to achieve net-zero emissions, including carbon offsetting, by 2030, and further to zero emissions without reliance on carbon offsetting by 2035.

2. Base year CO2 emission base period: April 2025 to March 2026 Item usage
CO2 emissions, electricity
39,636 kWh
17,836 kgCO2
LPG
730 kg
2,181 kgCO2
kerosene
8,268 L
20,669 kgCO2
diesel fuel
1,375 L
3,603 kgCO2
gasoline
3,525 L
8,072 kgCO2
total
52,361 kgCO2
Annual CO2 emissions: Approximately 53 t-CO2
Total number of guests: 3,579 person-nights. Per person per night: approximately 14.63 kgCO2.
The main sources of emissions are kerosene and electricity. In the future, we will focus on switching to renewable energy-derived electricity, electrifying and improving the efficiency of kerosene boilers, introducing heat pump equipment, and considering energy creation equipment.

3. Recording period for actual water usage: April 2025 to March 2026. Item: Actual annual water usage.
1,001 m³
Total number of customers
3,579 people staying overnight, per person per night, water usage
0.280 m³, approx. 280L
Main methods of water reduction: Encouraging guests and employees to conserve water; adjusting shower flow rates; monitoring monthly water usage; and ensuring a strong awareness of water conservation during cleaning and laundry.

4. Recording period for actual waste volume: April 2025 to March 2026. Waste item: Waste volume per person per night. Combustible waste.
473 kg
0.132 kg
Non-combustible waste
227 kg
0.063 kg
food
417 kg
0.117 kg
plastic
239 kg
0.067 kg
plastic bottle
215 kg
0.060 kg
paper
119 kg
0.033 kg
total
1,690 kg
0.472 kg
The amount of waste was estimated and compiled based on actual measurements taken from hotel guests and the amount of food served at our hotel. In the future, we will continue to record actual measurements to strive for a more accurate understanding.

5. Progress Overview: Area-Specific Goals, Achievements, and Progress Evaluation
We have already determined the threshold for gradual reduction of CO2 emissions from the baseline of 53 tons of CO2 per year, and are considering switching to renewable energy with zero emission coefficients or to renewable energy-derived electricity.
Planned implementations from 2026 onwards: Continued consideration and implementation of kerosene reduction; consideration of boiler electrification and increased efficiency; assessment of kerosene usage (8,268L); continued consideration of renewable energy generation, including the introduction of solar power generation; continued consideration of self-consumption, surplus electricity, and utilization of environmental value; continued reduction of water usage per capita by 3% compared to the previous year.
1,001 m³, 0.280 m³/night of continued waste; 5% reduction in per capita waste compared to the previous year.
1,690 kg of food waste, 0.472 kg per person per night. 10% reduction in per capita food consumption compared to the previous year.
417kg, 0.117kg/person/night Continued purchasing Local procurement and reduction of disposable items Continued procurement of local ingredients and local businesses Continued Education Staff training Conducted at least twice a year Continued Safety Disaster prevention and safety training Conducted at least once a year Continued Maintenance of biodiversity awareness posters Maintaining posters inside the building Continued Dissemination of local culture and nature information
Continued on the web and posted in the building.

6. Main Implementation Details: Annual CO2 emissions were estimated at approximately 53 tons of CO2.
Water usage was estimated at 1,001 m³ per year, or approximately 280 L per person per night.
We estimated the amount of waste to be 1,690 kg per year, or approximately 0.472 kg per person per night.
The government has set a policy to achieve net-zero emissions including offsets by 2030 and zero emissions without relying on offsets by 2035.
We are considering switching to renewable energy, electrifying and improving the efficiency of kerosene boilers, and exploring the possibility of introducing energy-generating equipment.
We are working to conserve water, reduce food waste, decrease single-use products, and promote local sourcing.

7. Challenges
The majority of CO2 emissions come from kerosene and electricity.
Due to Niseko's cold climate, there is a high demand for heating and hot water during the winter months.
Because electrifying boilers may increase electricity consumption, it is necessary to evaluate the overall CO2 emissions.
Regarding water usage and waste volume, it is necessary to increase the amount of actual measurement records in the future.
When implementing carbon offsetting, it is necessary to verify the reliability of J-Credits, the quantity purchased, proof of invalidation, and the costs.

8. Improvement plan for the next fiscal year: Record monthly usage of electricity, LPG, kerosene, diesel fuel, and gasoline.
We will seriously consider switching to a renewable energy electricity plan.
We will compare and examine electrification, efficiency improvements, and heat pump conversion of kerosene boilers.
We will examine the feasibility and cost-effectiveness of renewable energy facilities such as solar power generation.
We will continue to record water usage, waste volume, and food loss.
We will promote local sourcing, reduce single-use products, and reduce individual packaging.
Staff training will be conducted at least twice a year, and disaster prevention and safety drills will be conducted at least once a year.
We will consider methods for offsetting remaining carbon emissions towards 2030.

9. Key Objectives and Contents for the 2030-2035 Roadmap
Establish a record-keeping system from fiscal year 2026 onwards: Continue monthly recording of energy, water, and waste.
Consider switching to renewable energy from fiscal year 2026 onwards, with zero emissions or renewable energy-derived electricity being considered.
From fiscal year 2026 onwards, we will consider reducing reliance on kerosene by electrifying boilers, improving efficiency, and implementing heat pumps.
From fiscal year 2026 onward, we will consider renewable energy generation, including solar power generation, self-consumption, surplus power, and utilization of environmental value.
Net-zero residual emissions, including offsets, will be offset by J-Credits, etc., until 2030.
By 2035, we aim to reduce emissions to near zero through zero-emission electrification, renewable energy, energy creation, vehicle modernization, and operational improvements, without relying on offsets.

10. CO2 emissions in the overall base year were approximately 53 t-CO2, with kerosene and electricity being the main sources of emissions. Water usage was 1,001 m³ per year, and waste generation was 1,690 kg per year.
Going forward, we will promote the switch to renewable energy, electrification and increased efficiency of kerosene boilers, consideration of introducing energy-generating equipment, water conservation, waste reduction, and food loss reduction.
Our museum aims for net-zero emissions, including carbon offsetting, by 2030, and for zero emissions without reliance on carbon offsetting by 2035, and we are committed to continuous improvement.